Beef Tallow French Fries

Beef Tallow French Fries

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Beef Tallow French Fries

Crispy, Old-Fashioned Fries with Rich Flavor

Experience the unbeatable crispiness and deep, savory flavor of homemade Beef Tallow French Fries. Cooking fries in beef tallow creates a golden, crunchy exterior and fluffy interior that's hard to replicate with vegetable oils. This traditional method delivers restaurant-quality results using simple ingredients. Let's get started!

PREP TIME: 20 minutes
COOK TIME: 20 minutes
COURSE: Side Dish
CUISINE: American
SERVINGS: 4 servings

EQUIPMENT:

  • Large heavy-bottomed pot or deep fryer
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Knife and cutting board
  • Large mixing bowl
  • Paper towels or wire rack

INGREDIENTS:

  • 4 large russet potatoes
  • 4 cups beef tallow (enough for deep frying)
  • 1 tablespoon sea salt (or to taste)
  • Cold water (for soaking)
  • Optional: freshly ground black pepper, garlic powder, or paprika

INSTRUCTIONS

Step 1: Prepare the Potatoes

  1. Wash and peel the russet potatoes (leave the skin on if preferred).
  2. Cut them into evenly sized sticks, about 1/4-inch thick.
  3. Place the cut potatoes into a large bowl filled with cold water and soak for at least 30 minutes to remove excess starch.
  4. Drain and pat completely dry using paper towels.

Step 2: Heat the Beef Tallow

  1. Add beef tallow to a large heavy-bottomed pot or deep fryer.
  2. Heat the tallow to 325°F (163°C), using a thermometer to monitor temperature.
  3. Prepare a wire rack or paper towel-lined tray for draining.

Step 3: First Fry (Blanching)

  1. Carefully add a batch of dried potatoes into the hot tallow, avoiding overcrowding.
  2. Fry for 4-5 minutes until the fries are soft and pale but not browned.
  3. Remove with a slotted spoon and transfer to the rack.
  4. Repeat with remaining potatoes and allow all fries to rest for 10 minutes.

Step 4: Second Fry (Crisping)

  1. Increase the tallow temperature to 375°F (190°C).
  2. Return the fries to the hot fat in batches.
  3. Fry for 2-4 minutes until golden brown and crispy.
  4. Transfer to the rack or paper towels to drain.
  5. Immediately season with sea salt and optional spices while hot.

TIPS:

  • Russet potatoes work best due to their high starch content and fluffy interior.
  • Make sure potatoes are completely dry before frying to prevent splattering.
  • Maintain consistent oil temperature for perfectly crispy fries.
  • Beef tallow can be strained, cooled, and reused multiple times.

KEYWORD: Beef Tallow French Fries, Deep Fried, Crispy Fries, Traditional Cooking

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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